Menu
Dinner Tuesday-Saturday
Menus and Prices Subject to Change
Dinner Winter 2023
Cuisine that honors the poetry of nature and creativity
in pursuit of an immersive sensory dining experience.
Michelin Guide 2022
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Housemade Rosemary Foccacia
Organic Olive Oil
$7
Tellegio Fonduta $5
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spaghetti squash, comté & kale fritters
sofrito, za’atar
$15
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Creamy Kabocha Squash Soup
spring onion, bacon braised cabbage, winter truffle
$17
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*lonely mountain farms chicories
K & J shinko pear, pomegranate, pepitas, lemon vinaigrette, feta
$18
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Buratta
beets, crispy smoked potato, yuzu schimi, sunflower seeds
$20
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Spanish Octopus
chickpea “mochi”, satsuma, olive, smoked miso emulsion, marcona almonds
$25
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Wild Japanese Buri
fuyu, fermented watermelon radish, ogo, applenero
$23
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Uni Creme Brûlée
reserve caviar, yuzu tobiko, trout roe, crostini
$35
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Diver Scallops
honey nut squash, pole beans, shio koji & truffle butter
$24
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1/2 Casarecce
chanterelles , kale, Essex gouda, creme friache *gluten free option available
$25
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Casarecce
dirty girl broccoli, Mendocino chanterelles, Essex gouda, creme friache
$48
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1/2 *lobster risotto
garden vegetables, yuzu
$31
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*Lobster risotto
winter vegetables, yuzu, reggiano
$62
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1/2 porcini mushroom & black truffle ravioli “Francese”
$23
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Porcini mushroom & black truffle ravioli “Francese”
$46
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Striped Bass
wild rice & crab, delicata squash, dragon tongue bean, tom yum dashi
$42
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*Duck breast
duck confit, farro, Nantes carrot, choy, cider sweet and sour, walnuts
$42
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Duo of Short Rib and American Imperial Waygu
celery root puree, Zuckermans asparagus, cipollini, red wine jus
$54
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salt and pepper brussel sprouts
date & tamarind butter
$16
Desserts
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white chocolate & banana bread pudding
hazelnut chocolate sauce, malted vanilla ice cream
$15
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Chocolate souffle cake
brandied cherries, candied almonds, black sesame ice cream
$16
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Pistachio Cake
red wine poached K&J pears, pistachio ice cream
$15
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* lime & coconut milk panna cotta
pine nut granola, matcha, k&j winter citrus, brokaw kiwi
$15
Winter 2023
Vegetarian Chefs Tasting Menu $165
Traditional Wine Pairing $115
Yolo Wine Pairing $300
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Spaghetti squash & comté/ kale fritter
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burrata/beets/smoked crispy potato/black garlic/sunflower seed
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potato “mochi”/ pole beans/satsuma/olive/smoked miso emulsion
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wild rice, delicata, romano, tom yum dashi
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porcini mushroom & black truffle ravioli
add périgord black truffle ($25)
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Brussels sprouts/ farro verde/ bok choy/ carrot/ tamarind-date butter
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coconut panna cotta/ lime/ pinenut granola/ winter citrus
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chocolate hoho/ brandied cherry/puffed rice/almond cake
Executive Sous Chef Terry Don
Winter 2023
Chefs Tasting Menu $165
Premier Seating at the Chefs Counter Tasting $185
Wine Pairing $115
Yolo Wine Pairing $300
Supplements
Black Truffle $25
Lobster Risotto $25
Wine Kobe A5 $59 2oz
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Pickled Clam/ Honey Nut Squash/Potato/Kraut Sprout
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Wild Japanese Buri / Fuyu/ Applenero / Radish
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Uni Crème Brûlée
reserve caviar, trout roe, yuzu tobiko, crostini
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Striped Bass/Wild Rice/Crab/ Delicata/Romano Beans/Tom Yum Dashi
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Porcini & Truffle Ravioli
Chicken jus, lemon
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Broken Arrow Ranch Elk /Loire White Asparagus/ Celery Root/ Black Currant
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Hojicha Kanten/Brokaw Kiwi/ Winter Citrus/ Pinenut Granola
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Chocolate HOHO/ White Chocolate/Puffed Rice/Brandied Cherries
Executive Chef Greg Lutes
Wine Pairings
Wine Pairing $99
Wine Pairings-
Reisling, Domaine Barmes-Buecher, Rosenberg, Alsace, 2017
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Garganega, Pra, Otto, Soave, Italy 2019
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Rose, Cremant De Loire M. Bonnamy, France, NV
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Sauvignon Blanc, Domaine Patrick Girault, “Le Grand Moulin” Loire, 2019
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Pinot Noir, Marchand Tawse, Burgundy, 2016
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Zinfandel, Dawn Hill Ranch, Arpeggio Estate, Sonoma Valley, 2017
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Moscato d’Asti, Romano Dogliotti, 2019
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Porto, Croft, Tawny, NV
Executive Chef Greg Lutes
YOLO Wine Pairing $300
June 2021 | Chefs Tasting Menu-
Viognier, Domaine Clusel-Roch, Condrieu, Rhone, 2019
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Sauvignon Blanc, Domaine Patrick Girault, “Le Grand Moulin” 2019, Loire
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“Invitation” Brut, Huré Frères, Champagne, NV
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Chardonnay, Domaine Tawse, Savigny-Les Beaune, Les Vergelesses, Burgundy
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Pinot Noir, Domaine Tawse, Savigny 1er Cru, Les Lavières, 2014
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Nebbiolo, Daniele Conterno, Panerole, Barolo, 2014
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Royal Tokaji, 5 Puttonyos Aszu, 2016
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Porto, Taylor Fladgate, 1994
Executive chef Greg Lutes
Dessert
*gluten free or can be
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Chocolate Soufflé Cake
Black Sesame ice cream, brandied cherries, candied almonds
$16
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Meyer Lemon Cake
red wine poached K & J pear, pistachio ice cream
$15
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White Chocolate & Banana Bread Pudding
hazelnut chocolate sauce, malted ice cream
$15
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*Coconut Panna Cotta
k&j winter citrus & brokaw kiwi, pine nut granola, lime
$15
Dessert Wines
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Moscato D’ Asti, Romano Dogliotti, 2019
$15
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Royal Tokaji, 5 Puttonyos Aszu, 2016
$40
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Loupiac, Chateau Dauphine Rondeillon
$20
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Monbazillac, L’acienne, Cure, 2010
$18
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Comandaria, Teiakkae, 2012
$18
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Madeira, Rare Wine Co. Charleston, Reserve
$16
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Madeira, Rare Wine Co. New York, Reserve
$16
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Madeira, D’ Oliveiras, Malavazia, 1990
$35
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Madeira, Oliveiras, Malvazia, 1994
$27
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Porto, Croft, Tawny, Nv
$15
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Porto, Grahams Six Grapes
$12
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Porto, Taylor Fladgate, 1994
$40
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Porto, Fonseco, 1994
$40
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Porto, Taylor Fladgate, 30 Year Tawny
$35
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Porto, Taylor Fladgate, 20 Year Tawny
$25
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Porto, Taylor Fladgate 10 Year Tawny
$15
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Sherry, El Tresillo, Amontillado, Hidalgo, Jerez
$17
Illy Coffee
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Regular/Decaf
$4
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Espresso
$4
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Macchiato
$5
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Cappuccino
$5
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Latte
$6
Dammann Freres Tea $4
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Black
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Oolong caramel
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Green Mint
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Green
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Peppermint
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Chamomile
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Gunpowder Green